Kristi DeSimone’s journey into baking began as a hobby but has blossomed into a thriving sourdough micro-bakery called Bite Club, based in Stamford, Connecticut. Launched in May, Bite Club quickly gained popularity, with customers often finding the limited weekly offerings completely sold out within an hour of notification.
Background and Motivation
DeSimone, 30, is a full-time product designer in New York City. Her passion for baking started years ago when she received sourdough baking equipment as a Christmas gift. Initially, she shared her culinary creations through a YouTube channel, “You Wanna Bite?”, aimed at educating viewers on cooking and baking. This experience eventually led her to establish Bite Club to foster real-life connections over her baked goods.
Business Growth and Recognition
The bakery operates on a pre-order basis, with customers placing orders on Tuesdays and Wednesdays, then picking up their items in local parks on Saturdays. This unique model is facilitated through Hot Plate, an online platform designed for businesses with limited products. DeSimone has expressed pride in taking the leap to start her business after meticulous consideration.
Bite Club’s unique offerings have caught the attention of the BagelUp Growth Lab, where DeSimone will participate next month. This program provides education and industry insights to help emerging businesses transition to larger operations.
Offerings and Popularity
Bite Club specializes in sourdough products—long-fermented and naturally leavened items like bagels, cookies, donuts, and more. DeSimone emphasizes the health benefits of sourdough, noting that her products are easier to digest thanks to the absence of commercial leavening and the presence of beneficial bacteria.
Some of their most popular items include:
- Brown butter chocolate chip cookies
- Cinnamon roll focaccia
- Sourdough bagels
- Donuts
Future Aspirations
While DeSimone currently enjoys the flexibility of a side business, she hopes to eventually open a brick-and-mortar location. However, she wants to ensure that the transition feels right and maintains the joy she finds in baking and community engagement.
In her words, “This is a business, sure, but it is something that we like to spend our time with… I want to make sure that when we do make that transition, that we feel really confident about it.”
